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Koshari, or lentils and rice, is a national Egyptian dish. It also features pasta, chickpeas, fried onions, and a homemade tomato sauce. Healthy, filling, nutritious! #vegetarian #vegan| cookingtheglobe.com
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Koshari - Egyptian Lentil and Rice Pasta

Lentils and rice is a national Egyptian dish. Also featuring chickpeas, pasta, and a homemade tomato sauce, it's a perfect vegetarian and vegan dinner!
Cuisine Egyptian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Calories 410kcal
Author CookingTheGlobe

Ingredients

For the Koshari:

  • 1/2 cup medium or short grain rice
  • 2 oz (60g) dried spaghetti , broken into 1-inch pieces
  • 1/2 cup macaroni
  • 1/2 cup brown lentils
  • 2 tablespoons olive oil
  • 1 large onion , finely sliced
  • 1/2 cup canned chickpeas , drained, plus more for garnish
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground coriander
  • salt , to taste

For the sauce:

  • 3 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 4 cloves garlic , minced
  • 1 15 oz or 450ml can chopped tomatoes
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)

Instructions

  • The Koshari. In a large pot, boil water and add the rice, spaghetti, and macaroni. Cook for about 20 minutes, until tender and drain.
  • While the first ingredients are cooking, in a medium pot, add 4 cups of water together with the lentils and bring to a boil. Reduce the heat and cook once again for about 20 minutes, until tender. Drain.
  • In a skillet, heat 2 tablespoons olive oil. Fry the onion until dark brown. When done, transfer with a slotted spoon to a plate lined with paper towels.
  • In a large bowl, mix together the rice, spaghetti, macaroni, lentils, chickpeas, cumin, cayenne, ginger, and coriander. Season with salt to taste.
  • The sauce. In a skillet, heat 3 tablespoons olive oil and add the onion. Cook until golden. Add the garlic and cook for a minute more. Now add the chopped tomatoes and spices. Cook for 10-15 minutes, until thickened.
  • Serve the rice and lentil mixture topped with the sauce, fried onions, and a few chickpeas. A simple tomato and cucumber salad can be also served with Koshari. Enjoy!

Notes

Adapted from In Her Kitchen by Gabriele Galimberti

Nutrition

Calories: 410kcal